Cream of Pumpkin & Sweet Potato Breakfast Bowl Recipe
June 17, 2016
This Chef Geo recipe is a twist on pumpkin soup and sweet potato marshmallow casserole, providing you with a healthy, breakfast bowl hybrid of the sweet favorites. It’s a true mishmash of ingredients, but a real delight to present and bite into. Plus, it’s easy to make, requiring only 30 minutes to prepare.
- 1 small pumpkin
- 1 small sweet potato
- 1/2 cup of cottage cheese
- 1/2 cup Greek yogurt
- 1/4 cup of roasted pecans
- 1/4 cup of raspberries
- 2 garlic cloves
- 1/8 tbsp of cinnamon
- 1/8 small marshmallows
- A pinch of pink salt
Preheat your oven to 375 degrees. Cut the pumpkin width-wise, discarding the seeds and removing the pulp, setting it all aside. Use a sharp knife, cut off the bottom of each pumpkin shell in order to stabilize it and create your breakfast bowls. Next, peel the potato, cut it into slices and boil for about 8 minutes.
In a blender, mix the pumpkin pulp, cottage cheese, yogurt, garlic and spices, then pour the mixture into each pumpkin shell breakfast bowl.
Top your pumpkin shells with the rest of the ingredients including the marshmallows, raspberries and pecans. If you like cinnamon, you can add a sprinkle. Bake your masterpiece for 10 minutes in the pre-heated oven. Then let it cool and viola! A delicious and nutritious breakfast bowl!
Chef Geo is a member of Team BPI Sports.